- Salt Cured
- Aged & Smoked
- Fully Cooked
A southern tradition. Enjoy this ham thinly sliced as an accompaniment to your favorite entree, on biscuits, in soups, salads, or as a seasoning for vegetables and beans. Ham ships frozen and arrives frozen or partially thawed. Refrigerate upon receipt.
Cooked, 9-12 lbs. Serves about 22.
Cured with Salt, Sugar, Sodium Nitrate, Pepper and Sodium Nitrite.
Serv. Size: 3 oz(84g), Amount Per Serving: Calories 160, Fat Cal. 60, Total Fat 7g (11% DV), Sat. Fat 2.5g (13% DV) Trans Fat 0g, Cholesterol 60mg (20% DV), Sodium 2260mg (94% DV), Total Carb. 0g (0% DV), *Dietary Fiber 0g (0%DV), *Sugars 0g, Protein 23g, *Vitamin A, *Vitamin C, *Calcium, Iron (6% DV).
*Not a significant source of Dietary Fiber, Sugars, Vitamin A, Vitamin C and Calcium
Percent Daily Values (DV) are based on a 2,000 calorie diet.
Your ham will ship in a sturdy corrugated box. Because of the unique salt curing process, ice packs or dry ice are not required for shipment. Please refrigerate upon receipt.
Country hams may be refrigerated unopened for up to 6 weeks, or opened and tightly wrapped for up to 10 days, and still maintain maximum flavor. Tightly wrapped country ham (do not use aluminum foil) may also be frozen, off the bone.
Further preparation is unnecessary. Your ham is fully cooked. Just slice and serve. Country Hams are best served at room temperature. Or if you prefer, reheat in aluminum foil on low heat (275°F) until slightly warm. Heating is recommended if a glaze will be applied.
GLAZING & SEASONING:
Country Ham Glaze is included: Stir glaze mix into sauce pan with 2 tablespoons of water. Bring to a boil over medium heat while stirring. DO NOT OVER BOIL. Stir until smooth. Apply liquid glaze to top of warm ham.
To add your personal glaze choice, please follow the recipe or manufacturer's instructions for glaze preparation. No further seasoning is recommended.
Country hams are best carved at room temperature. With ham on a flat surface, dressed side up, begin about two inches from the hock (or small end) and make the first cut straight down through to the bone. For each succeeding cut, slant the knife slightly and cut thinly towards the first straight cut (in the direction of the hock). Continue slicing thinly down to and partially around the bone. Decrease slant as the slices become larger, while keeping the slices thin. Eventually the bone formation will cause you to cut smaller slices at different angles. The key is to keep the slices thin! Be sure to keep the bone and remaining meat for seasoning.
Best served as the focus of a buffet, carving station, or pre-sliced for ease of serving. A savory complement to a poultry or seafood entrée. Perfect for biscuits, or chopped for salads and omelets. Use the bone and leftovers to season soups, beans, or vegetables. Delicious for breakfast, lunch, or dinner.